This is one of those dishes that tastes like a holiday by the sea. Razor clams are quick to cook and take on flavor beautifully. Here, they’re gently steamed in white wine with garlic, then chilled and dressed in a buttery mix of lemon, parsley, and seasoning. It’s light, zesty, and everything you want in a summer seafood plate.
Prep time: 10 mins
Cook time: 15 mins
Serves: 2–3 as a starter
Ingredients:
A bundle of fresh razor clams
50 ml white wine
1 unwaxed lemon
3 cloves garlic
50 g butter
A bunch of parsley, roughly chopped
Salt and pepper
Method:
1. Make the lemon herb butter.
Zest the lemon into a small bowl. Add the chopped parsley, one finely chopped clove of garlic, a pinch of salt, and some black pepper. Mix in the soft butter until well combined. Set aside.
2. Cook the razor clams.
Roughly chop the other two garlic cloves. In a large hot saucepan, add a splash of olive oil and the garlic. Let it sizzle briefly, then add the razor clams and pour in the white wine. Cover the pan with a lid and steam for 2–3 minutes, just until the shells open. Don’t overcook them — they go rubbery fast.
3. Chill to keep it fresh.
Once cooked, transfer the clams to an ice bath or rinse under cold running water. This stops the cooking and keeps everything bright and tender — perfect for a summer plate.
4. Slice and dress.
When cool, slice the razor clams on the bias and lay them back in the shells. Melt the lemon-parsley butter until just foaming, then spoon it generously over the clams. Finish with a good squeeze of lemon juice to bring everything to life.
This razor clam recipe is all about bright, clean flavors. The combo of lemon, white wine, and herbs is classic for a reason, especially when the sun’s out. Whether it’s a weekend lunch or something to kick off dinner, this is a total summer favourite.
